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Recipes
Marinated Flank Steak
By darusts
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground b...
- 1/2 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds flank steak
BONELESS LEG OF LAMB
By darusts
Directions Combine in a small bowl the garlic, dried oregano, thyme, rosemary and 1/4 teaspoon of freshly ground p...
- boneless 3 cloves of garlic
- crushed 2 teaspoons of dry oregano 2 teaspoons of dry thyme 2 teaspoons of dry rosemary 1/2 cup of olive oil 1/2 cup of lemon juice
- fresh squeezed 2 cups of dry red wine 2 teaspoons of salt 1 teaspoon of pepper
Apple-Cranberry Cobbler
By darusts
1. Preheat oven to 350°F
- 5 Granny Smith apples, peeled and chopped
- 1 cup cranberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tsp cornstarch
- Juice of 1 lemon
- Generous pinch of salt
- 8 Tbsp butter
Teriyaki Pork/Chicken Philippine Style
By darusts
Marinate pork or chicken in marinade ingredients overnight in refrigerator
- Marinade:
- 1 kg (2.2 lbs) pork shoulder - or - chicken dark meat
- 1/2 cup soy sauce
- 1/4 cup syrup (oyster sauce - Lee Kum Kee)
- 2 tablespoons brown sugar
- 1/2 teaspoon Lowry's salt
Amazing Ate-Layer Dip (DASH Diet)
By darusts
We're serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into ...
- 4 cups lettuce, shredded
- 4 ounces fat-free sour cream
- 1 cup canned black beans; heated
- 10 ounces (about 2 and a 1/2 cups) butternut squash cubes
- 2 cups cherry tomatoes; chopped
- 1 cup diced onion
- 4 ounces roasted red peppers (not packed in oil); chopped
- 1 pouch (4 ounces) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
- 1 ounce Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
- 3 1/2 teaspoon taco seasoning
- Optional: lime juice, salt, and pepper
KENTUCKY HOT BROWN
By darusts
by: Ben Reitz / Charleston, SC
- 2 2 2 OUNCES UNSALTED SWEET CREAM BUTTER
- 1 1/2 1 1/2 1/2 OUNCES ALL-PURPOSE FLOUR
- 10 10 10 OUNCES HEAVY WHIPPING CREAM
- 6 6 6 OUNCES HEAVY CREAM
- 1/2 1/2 1/8 CUP PECORINO ROMANO CHEESE + 1/8 CUP FOR GARNISH
- 1/4 1/4 1/8 CUP EXTRA SHARP WHITE CHEDDAR CHEESE + 1/8 CUP FOR GARNISH
- 1 1 TO 10” BOULE (9” TO 10” IN DIAMETER)
- 2 2 2 THICK SLICES ROAST TURKEY BREAST (1/2 POUND PER SLICE)
- 3 3 3 SLICES OF THICK-CUT BACON
- 2 2 2 LARGE TOMATOES (ONE RED, ONE YELLOW)
- PINCH A PINCH OF PAPRIKA & CAYENNE
- TO + SALT & PEPPER TO TASTE
Zinfandel Beef Stock
By darusts
Preparation Heat oil in large pot over medium-high heat
- 2 tablespoons vegetable oil
- 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
- 2 cups chopped onions
- 2/3 cup chopped carrots
- 2/3 cup chopped celery
- 3 quarts cold water
- 1 cup Zinfandel or other hearty red wine
- 4 large fresh thyme sprigs
- 3 large fresh parsley sprigs
- 1/4 teaspoon whole black peppercorns
Grilled Lamb Chops
By darusts
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Taco stuffed zucchini
By darusts
3/4 c. Monterey Jack or Mexican blend cheese, divided Preheat oven to 400ºF
- 2 large zucchini
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tbsp. onion powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne (or less if you prefer your filling milder)
- 1 (8-ounce) package tempeh, crumbled
- 1 ear corn, kernels removed (or 1/2 cup frozen corn)
- 2 jalapeño peppers, seeded and diced
- 1 large tomato, diced
- 1/4 c. vegetable broth
- 3/4 c. Monterey Jack or Mexican blend cheese, divided
- Salt and pepper to taste
- Cilantro, lime wedges, sour cream, crumbled tortilla chips, hot sauce, and other taco fixins for serving
Mini jacket potatoes
By darusts
We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure ...
- 500g bag new potatoes
- 1 tbsp olive oil
- sea salt
- 75 ml half-fat soured cream
- small bunch chives, snipped